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This Paleo Lemon Poppy Seed Bread is tender, moist and loaded with lemon flavor with just the right amount of sweetness. It’s drizzled with a sweet glaze for the perfect touch. Great for brunches, dessert and snacks, this quick bread is gluten free, grain free, dairy free and refined sugar free.
I absolutely cannot get enough citrus when it comes to baking.
From lemon coffee cake, to pecan orange cranberry muffins, to lemon bars, to lemon blueberry coffee cake, I’ll just take one of each, please and thank you 🙂
And of course I’m extra happy if you add a drizzle, glaze, icing, etc. Just gimme all of it!
This glazed lemon poppy seed bread is for sure one of my favorites now, it’s perfect for all the Spring brunches or just because you’re craving dessert!
Now, let’s get into all the delicious details for this healthy quick bread.
What You Need to Make This Paleo Lemon Poppy Seed Bread
Fresh lemon juice is essential to get great flavor for this bread! Lemon juice also makes the glaze so tasty.
I also used maple sugar to sweeten it, because it keeps the bread light in color (coconut sugar makes it very dark) and doesn’t alter how the bread rises, like honey does.
Here’s everything you’ll need to prepare the bread:
blanched almond flour tapioca flouraluminum free baking powderbaking sodafine sea saltpure maple sugar eggsunsweetened almond milkfresh lemon juicegrated lemon zestrefined coconut oilpure vanilla extractpure almond extractpoppy seedspowdered monk fruit sweetener, or organic powdered sugar (for the glaze)
How to Make this Lemon Poppy Seed Bread
Preheat your oven to 350°F and line a medium loaf pan with parchment paper on the bottom and up the sides for easy removal. My pan is 8.5 x 4.5” but you can use a 9 x 5” as well.
In a large bowl, combine the almond and tapioca flour, baking powder, baking soda and salt, set aside. In a separate large bowl, whisk together the maple sugar with the eggs, almond milk, lemon juice zest, coconut oil and both extracts to fully combine.
Add the dry ingredients to the wet mixture and stir to combine, then add the poppyseeds and stir to evenly distribute.
Transfer the batter to the prepared loaf pan, then bake in the preheated oven for 40-45 minutes or until a toothpick inserted near the center of the loaf comes out clean or with a few crumbs.
Cool in the pan, placed on a wire rack for 10 minutes, then gently lift the loaf out of the pan using the parchment paper, and continue to cool on the wire rack completely.
Once nearly room temperature, whisk together the glaze ingredients. It should be thin enough to drizzle over the bread but not too runny.
Drizzle over the top of the loaf desired, then continue to cool until the glaze hardens. Once the bread has completely cooled, slice and serve!
How to Make the Glaze with Maple Sugar
If you want a bright white glaze, maple sugar isn’t the way to go, but if you don’t mind a slightly caramel colored glaze, it’s so good!
All you need is maple sugar, a blender, and fresh lemon juice.
Blend About 3/4 cup of maple sugar until it has a powdery consistency. Then use it as the “powdered sugar” in the glaze mixture.
Mix with enough lemon juice to create a consistency that can be drizzled over the bread, but isn’t too thin.
It will harden just like a traditional glaze. As a bonus, I think a maple sugar glaze tastes better than any other!
I hope you’re ready for a deliciously citrusy, sweet, tender and moist bread (okay, it’s basically a cake!) that you’ll want to make on repeat!
Who can say no to a dessert that’s healthy enough to eat for breakfast?
Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
Paleo Lemon Poppy Seed Bread {Gluten Free, Dairy Free}
Paleo Lemon Poppy Seed Bread {Gluten Free, Dairy Free}
This Paleo Lemon Poppy Seed Bread is tender, moist and loaded with lemon flavor with just the right amount of sweetness. It’s drizzled with a sweet glaze for the perfect touch. Great for brunches, dessert and snacks, this quick bread is gluten free, grain free, dairy free and refined sugar free. Prep Time: 10 minutesCook Time: 45 minutesCooling Time: 45 minsCourse:Baking/DessertCuisine:AmericanKeyword:clean eating, gluten free, lemon, paleo, poppy seed, quick breadServings: 10 servings
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Ingredients
Quick Bread Batter:
2 1/2cupsblanched almond flour1/3cuptapioca flour1teaspoonaluminum free baking powder1/2teaspoonbaking soda1/4teaspoonfine sea salt3/4cuppure maple sugar4large eggsat room temperature3tablespoonsunsweetened almond milk6tablespoonsfresh lemon juiceZest of 2 lemons1/3cuprefined coconut oilmelted and cooled1teaspoonpure vanilla extract3/4teaspoonpure almond extract2 1/2tablespoonspoppy seeds
Glaze:
1/2cuppowdered monk fruit sweeteneror organic powdered sugar*3-4teaspoonsfresh lemon juice
Instructions
Preheat your oven to 350°F and line a medium loaf pan with parchment paper on the bottom and up the sides for easy removal. My pan is 8.5 x 4.5” but you can use a 9 x 5” as well.In a large bowl, combine the almond and tapioca flour, baking powder, baking soda and salt, set aside. In a separate large bowl, whisk together the maple sugar with the eggs, almond milk, lemon juice zest, coconut oil and both extracts to fully combine.Add the dry ingredients to the wet mixture and stir to combine, then add the poppyseeds and stir to evenly distribute.Transfer the batter to the prepared loaf pan, then bake in the preheated oven for 40-45 minutes or until a toothpick inserted near the center of the loaf comes out clean or with a few crumbs. The top should be deep golden brown.Cool in the pan, placed on a wire rack for 10 minutes, then gently lift the loaf out of the pan using the parchment paper, and continue to cool on the wire rack completely.Once nearly room temperature, whisk together the glaze ingredients. It should be thin enough to drizzle over the bread but not too runny. Drizzle over the top of the loaf as desired, then continue to cool until the glaze hardens.Once completely cooled, slice and serve. Store leftover bread loosely covered at room temperature for the first day, or cover and refrigerate to keep longer. Enjoy!
Recipe Notes
*you can also make your own paleo friendly powdered sugar from maple sugar.
Nutrition
Calories: 339kcalCarbohydrates: 27gProtein: 9gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 65mgSodium: 147mgPotassium: 142mgFiber: 3gSugar: 17gVitamin A: 96IUVitamin C: 4mgCalcium: 140mgIron: 2mg
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Want More Paleo Quick Bread Recipes that taste like the real deal? Try One of These!
Paleo Banana Bread with No Added Sugar
Double Chocolate Paleo Banana Bread
Paleo Cinnamon Raisin Bread
Paleo Zucchini Banana Bread
Double Chocolate Zucchini Bread
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